Wherever you’re reading this from, I hope it’s warmer there than it is here in Canada. It just snowed about two feet yesterday and let me tell you I’m very glad I’ve got this soup in the fridge.
The easy part of the recipe is the fact that it uses pre-cooked rotisserie chicken which is also great for nibbling on while you’re waiting for the soup to finish. The best part is the zip that you get from the fresh lemon and garlic. This is why I didn’t use too many veggies – I wanted the lemon and garlic to really stand out in the flavour. For my noodles, I used stellette, mainly because they look like little stars (cute!), but any tiny or bite sized noodles will do just fine! Also, if you’re all out of bay leaves, dried oregano or thyme will do in a pinch. This recipe is very much a “whatever you’ve got in the fridge” type of vibe (if you couldn’t already tell). Hope you enjoy it!
Equipment and Tools I Use for this Recipe
Rotisserie Chicken Noodle Soup with Lemon and Garlic
- 2 tablespoons olive oil
- 2 heads garlic cloves thinly sliced
- 3-4 large carrots peeled and diced
- salt and pepper to taste
- 8-10 cups chicken broth
- 2 bay leaves
- 1 cup small pasta noodles I used stellette (stars!)
- 1 cooked rotisserie chicken meat peeled off the bone and chopped
- 2 lemons juiced (about ½ cup of juice)
- Optional garnish: fresh parsley and lemon slices
- In a large stock pot, heat olive oil over medium. Add garlic and carrots and cook until the garlic just starts to brown. Be careful not to let the garlic burn!
- Add the chicken broth, bay leaves and salt and pepper and bring to a boil. Reduce heat to low, cover and simmer for at least 1 hour or up to 4 hours.
- Add pasta noodles and cook until tender. Increasing the heat back to medium will speed up this process.
- Add the cooked chicken and lemon juice and stir to combine.
- Serve with lemon slices and parsley.